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Frosted Chocolate Sheet Cake

 Frosted Chocolate Sheet Cake
Nothing is as wonderful as a homemade chocolate cake. It is fancy enough to serve to guests and will be sure to impress them.—Mary Lewis, Escondido, California
16 ServingsPrep: 20 min. Bake: 25 min.


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 3 ounces bittersweet chocolate, melted
  • 1/4 cup baking cocoa
  • 1/3 cup milk
  • 1/2 cup butter, cubed
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3-1/2 cups confectioners' sugar


  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Beat in vanilla. Combine the
  • flour, baking soda and salt; add to creamed mixture alternately with
  • buttermilk. Beat in chocolate until combined.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 350° for 23-27 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack.
  • For frosting, in a small saucepan, bring cocoa and milk to a boil

2 of 2

Frosted Chocolate Sheet Cake (continued)

Directions (continued)

  • over medium heat, stirring constantly. Remove from the heat; stir in
  • butter and vanilla until butter is melted. Whisk in confectioners'
  • sugar until smooth. Drizzle over cake and spread quickly. Let stand
  • until set. Yield: 16 servings.
Nutritional Facts: 1 piece equals 478 calories, 21 g fat (13 g saturated fat), 99 mg cholesterol, 383 mg sodium, 71 g carbohydrate, 1 g fiber, 5 g protein.